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Jerk Pork Chops with Hearts of Palm Salad and Sweet Plantains

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Jerk Pork Chops with Hearts of Palm Salad and Sweet Plantains

Jerk Pork Chops with Hearts of Palm Salad and Sweet Plantains

amanda

Equipment

  • - Jerk Grill Sprayer

  • - Cast Iron Skillet

  • - Mandoline Slicer

  • - Salad Bowl Set

  • - Digital Kitchen Scale

  • - Hearts of Palm

  • - Paper Towels

  • - Instant Pot

  • - Potholder Set

  • - Cutting Board

Ingredients

  • 1 (14-oz) can hearts of palm (not salad-cut), drained

  • 1/4 medium red onion, thinly sliced

  • 1/4 cup coarsely chopped fresh cilantro

  • 1 tablespoon fresh lime juice

  • 1 tablespoon olive oil

  • 1/4 teaspoon salt

  • 3/4 teaspoon black pepper

  • 1 (11-oz) box frozen ripe plantains

  • 3 to 4 teaspoons Walkerswood Traditional Jamaican Jerk Seasoning

  • 1 tablespoon olive oil

  • 8 thin boneless center-cut pork chops (about 1/4 inch thick)

  • a well-seasoned large (2-burner) ridged grill pan (preferably cast-iron)

Instructions

1

Instruction 1

Put oven rack in middle position and preheat oven to 375°F. Line a baking sheet with aluminum foil.
2

Instruction 2

Thinly slice hearts of palm on the diagonal and put in a colander along with sliced onion. Rinse well under cold water and pat dry. Transfer to a large bowl and toss together with remaining salad ingredients.
3

Instruction 3

Spread plantains on foil-lined baking sheet and bake until hot, 5 to 10 minutes.
4

Instruction 4

While plantains bake, lightly oil grill pan and heat over moderately high heat until hot but not smoking.
5

Instruction 5

Meanwhile, stir together jerk seasoning and oil in a small bowl and rub all over pork to coat. Grill pork, turning over once, until just cooked through, about 3 minutes total. Serve pork with salad and plantains.
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